….. balsam for the soul….. I think about food….. what else?
I found a little old cookbook with the titled “Good food in Römertopf”….. Römertopf….. how German is that?
Anyway it was subtitled “Cooking with archaic origin in modern form, flavor-filled with aroma….. light and healthy”.
We decided to test our Römertopf (Clay Pot) with a stuffed chicken….. and what a chicken….. it was the most flavor-filled and juicy chicken I’ve ever tasted….. but try it yourself ….. I am sure that you will be surprised how much flavor a chicken can contain and how juicy and tender it can become.
1 bunch parsley
1 clove garlic
1 bay leaf
40-50 g butter
evnt. 1 dl grated cheese
Moisture Römertopf (clay pot) in water 30 minutes.
Chop onions, garlic, parsley and fresh tarragon and crush bay leaf; stir it all together with most of the butter. Season with salt and pepper.
Pour butter mixture into the chicken.
Place chicken in clay pot.
Brushes chicken with the rest of the butter and season with salt and pepper, and sprinkle dried tarragon over.
Put the lid on clay pots and place it in the oven.
Turn on oven and set temperature at 250 degrees.
After 45 minutes, lift the lid and sprinkle the cheese over, put the lid in place again and let it cook for another 30-45 minutes.
Tip: server the chicken with a green salad….. and the salad with a cream-lemon dressing….. I know….. it’s the ultimate grandmother dressing….. but it is superior with chicken and green salad.
300-400 grams green lettuce salad
5 tsb whipping cream
4 tsp lemon juice
1 ½ tsp sugar
salt & pepper
Guilt salad and brake it into suitable pieces.
Shake the dressing together and turned into salad just before serving.
Another good tip is: the Cucumber salad that I propose this Saturday….. is also phenomenal with chicken.
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